Gluten-Free Recipes for Appetizers/Snacks



Artichoke and Tomato Salad with Basil Vinaigrette

June 4, 2012

Artichoke and Tomato Salad with Basil Vinaigrette


From Amy Green of Simply Sugar and Gluten-Free

Gluten-Free Artichoke and Tomato Salad

Serves 4 as a side dish.

Ingredients:

  • 1 (14.5 ounce) can artichokes
  • 1 ½ cup grape tomatoes
  • 1 tablespoon capers, rinsed
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 ½ tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • ¼ cup low fat plain yogurt
  • ½ cup chopped basil
  • 3 tablespoon extra virgin olive oil
  • fresh ground salt and pepper to taste
  • 2 tablespoons fresh chopped parsley

Directions:

1. Place artichokes, tomatoes, and capers in a bowl & set aside.

2. Fit a food processor with a steel blade. Put garlic, dijon, lemon juice, white wine vinegar, and yogurt into food processor. Pulse until mixed. Add basil and process until you have a green sauce.

3. Slowly add oil through the top of the processor with the food processor running until it’s incorporated.

4. Taste dressing and adjust flavor with salt and pepper.

5. Pour dressing over the artichokes and tomatoes and toss. Sprinkle with parsley. Cover and refrigerate for at least an hour before serving.

6. You can make this the night before you serve it. Sitting overnight intensifies the flavors.


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Green Curry Mussels

May 21, 2012

Green Curry Mussels



Thai Kitchen logo


Courtesy of Thai Kitchen


Ingredients:

  • 1 tablespoon vegetable oilThai Kitchen Green Curry Mussels
  • 1/4 cup sliced green onions
  • 2 tablespoons Thai Kitchen Green Curry Paste or Thai Kitchen Red Curry Paste
  • 2 teaspoons minced garlic
  • 1 can (13.66 ounces) Thai Kitchen Coconut Milk
  • 2 tablespoons fresh lime juice
  • 2 pounds mussels, scrubbed and beards removed
  • 2 tablespoons chopped fresh Thai basil (or any fresh basil)

Directions:

1. Heat oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.

2. Stir in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)

3. To serve, ladle mussels and broth into soup bowls. Serve immediately.

Win a Gluten-Free Pasta Party, courtesy of The Hain Celestial Group, Inc!

Learn how to enter: DeBoles Gluten-Free Pasta Party


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Gluten-Free Crostini

May 14, 2012

Gluten-Free Crostini



Rudi's Gluten-Free Bakery logo


Courtesy of Rudi’s Gluten-Free Bakery

Ingredients:
Bruschetta

  • 6-10 slices of Rudi’s Gluten-Free Original Bread (depending on the number of guests)
  • Olive oil
  • Herbs
  • Garlic
  • Any leftover fixings you have in your refrigerator: Cheese, Herbs, Olives, Hummus, Greens, Tomatoes and Avocados are all good ideas!

Directions:

  1. Preheat oven to 400 F.
  2. Cut each slice of bread into 4-6 squares.
  3. Mince garlic and finely dice herbs.
  4. Place squares on cookie sheet and lightly drizzle olive oil over the bread.
  5. Sprinkle garlic and diced herbs on top.
  6. Place in oven for 7-14 minutes (cooking times vary with oven) being sure to check every so often as to not burn the crostini’s
  7. While the crostini’s are cooking pull out a serving platter and the leftover fixings and request your guests to slice and cut toppings and place on platter
  8. Pull Crostini’s out and place on a plate and let your guest’s create and indulge in a Rudific creation!


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Nutty Tapenade

April 23, 2012

Nutty Tapenade



Blue Diamond Almonds logo


Courtesy of Blue Diamond

Prep time:10 minutes

Ingredients:
Blue Diamond Nutty Tapenade

  • 2 cloves garlic
  • 1 cup pitted mixed olives, well drained
  • 1/3 cup Blue Diamond Roasted Salted Almonds
  • 1/4 cup roasted red peppers
  • 2 tbsp. torn fresh basil leaves
  • 1 tbsp. capers
  • Blue Diamond Almond Nut Thins

Directions:

1. Chop garlic cloves in blender or food processor.

2. Add remaining ingredients except Nut Thins and pulse on and off until all ingredients are finely chopped. May be served right away, but is best if allowed to chill for at least 1 hour for flavors to blend.

3. Serve with Nut Thins.

For more gluten-free recipes: Blue Diamond Gluten-Free Recipe Box


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Smokehouse Almond Hummus

March 26, 2012

Smokehouse Almond Hummus



Blue Diamond logo


Courtesy of Blue Diamond

Makes 2 3/4 cups.

Smokehouse Almond Hummus

Ingredients:

  • 1 (15-oz.) can garbanzo beans, rinsed and drained
  • 1/2 cup Blue Diamond Smokehouse Almonds, plus extra for topping
  • 1/2 cup fat-free plain yogurt (preferably Greek)
  • 1/3 cup lemon juice
  • 1/4 cup tahini sauce
  • 1 tsp. ground cumin
  • 2 cloves garlic
  • Blue Diamond Almond Smokehouse Nut Thins or Original Baked Nut Chips

Directions:

1. Puree all ingredients except Nut Thins or Chips in a food processor until very smooth.

2. Serve with Nut Thins or Nut Chips.

Note: The thickness of tahini varies with brands. If tahini is very thick, add a few more tablespoons of yogurt to thin hummus.

For more gluten-free recipes: Blue Diamond Gluten-Free Recipe Box


Are you in college or heading there soon?


See NFCA’s brand new resource: Gluten-Free in College


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Sweet Cinnamon Raisin Croutons

March 12, 2012

Sweet Cinnamon Raisin Croutons



Rudi's Gluten-Free Bakery logo


Courtesy of Rudi’s Gluten-Free Bakery and Amie Valpone of The Healthy Apple


Rudi's Gluten-Free Cinnamon Raisin BreadIngredients:

  • 4 cups Rudi’s Gluten-Free Cinnamon Raisin Bread (make sure it’s stale bread), cut into 3/4 inch cubes
  • 1/3 cup extra virgin olive oil
  • 1 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. orange zest
  • 1/6 tsp. chili powder
  • 1/6 tsp. sea salt

Directions:

1. Preheat oven to 350 degrees.

2. Place bread cubes in a single layer on a baking sheet and bake for 20-25 minutes or until golden brown, turning once.

3. Transfer warm bread cubes to a large bowl.. Toss with olive oil, cinnamon, vanilla extract, orange zest, chili powder and sea salt.

Add these sweet croutons to yogurts, rice and quinoa dishes, roasted vegetable dishes and pureed soups, such as sweet potato. Croutons can be kept at room temperature in a zip bag for a few weeks.


Are you in college or heading there soon?


See NFCA’s brand new resource: Gluten-Free in College


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Tomatillo Salsa

January 30, 2012

Tomatillo Salsa


From Diane Eblin of The WHOLE Gang

Ingredients:

  • 1-2 dozen fresh tomatillos, huskedGluten-free tomatillo salsa
  • 1 onion quartered
  • 1 poblano pepper, seeded and cut into quarters
  • 1-2 jalapeno peppers, seeded and cut into quarters
  • 1-3 cloves of garlic, skin off
  • Full handful fresh cilantro
  • 1-2 tsp ground cumin
  • Celtic sea salt and pepper to taste
  • Olive oil

Directions:

1. Pre-heat oven to 400 degrees.

2. Clean and prep the peppers, onion, garlic and tomatillos. Toss in oil and spread out on the baking sheet. Bake for 30-40 minutes until browned. Remove and let cool for 15 minutes.

3. Put all the roasted foods into food processor with cilantro, seasonings and a little oil (1 tsp) and puree.

4. Add in cumin, salt and pepper. Taste and adjust seasonings if needed.

Creamy Tomatillo Salsa

Start with the Tomatillo Salsa recipe and add 1-3 avocados into the processor.

More gluten-free Super Bowl recipes:


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Mediterranean Almond Dip

January 16, 2012

Mediterranean Almond Dip



Blue Diamond


Courtesy of Blue Diamond and the Almond Board of California

Ingredients:Gluten-Free Mediterranean Almond Dip

  • 1/2 cup plus 1 tablespoon Blue Diamond Whole Natural Almonds, toasted, divided
  • 2 tablespoons olive oil or almond oil
  • 1 clove garlic
  • 1 can (15 1/2 oz.) garbanzo beans
  • 1/4 cup lemon juice
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2/3 cup chopped toasted Blue Diamond almonds (optional)
  • Blue Diamond Nut Thins or Baked Nut Chips

1. Chop 1 tablespoon Blue Diamond Whole Natural Almonds for garnish; set aside.

2. Combine remaining 1/2 cup almonds in food processor with oil and garlic. Process until well chopped.

3. Drain garbanzo beans, reserving 1/2 cup liquid. Add beans, liquid, lemon juice and pepper to almond mixture. Process until smooth.

4. Stir in 2/3 cup chopped toasted almonds, if desired. Spoon into a serving bowl.

5. Garnish with reserved tablespoon of chopped almonds and serve with Blue Diamond Nut Thins or Baked Nut Chips. Can also be enjoyed with assorted vegetables such as celery or radishes.

For more gluten-free recipes: Blue Diamond Gluten-Free Recipe Box


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Goat Cheese and Cashew Stuffed Dates

January 2, 2012

Goat Cheese and Cashew Stuffed Dates



Rudi's Gluten-Free Bakery


Courtesy of Rudi’s Gluten-Free Bakery and Amie Valpone of The Healthy Apple

Makes 12

Goat Cheese Stuffed Dates - Gluten-FreeIngredients:

  • 2 slices Rudi’s Multigrain bread
  • 4 oz. goat cheese
  • 1/3 cup cashews
  • ¼ cup fresh parsley
  • 12 Medjool dates, pitted and sliced in half
  • 2 Tbsp. honey

Directions:

1. Toast Rudi’s Gluten-Free Multigrain bread in a toaster until very crisp and well-toasted. Remove toast from toaster and break into pieces. Place into a food processor, pulse to form a breadcrumb consistency. Remove from food processor, set aside.

2. Combine goat cheese, cashews and parsley in a clean food processor; pulse until well blended and consistency is smooth. Set aside.

3. Arrange dates, cut side up on a platter. Using a teaspoon, fill each date with the goat cheese filling. Top with Rudi’s breadcrumbs and drizzle with honey.

4. Enjoy!

For more family friendly gluten-free recipes, see Rudi’s Gluten-Free Recipe Box on beyondceliac.org.


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Cranberry Brie with Crunchmaster Coating

November 21, 2011

Cranberry Brie with Crunchmaster Coating

Crunchmaster logo


Courtesy of Crunchmaster


Ingredients:

Gluten-free cranberry brie with Crunchmaster coating

  • 1 cup fresh or frozen cranberries
  • ½ cup sugar
  • ½ cup water
  • 2 tablespoons gluten-free flour
  • 1 large egg, beaten
  • ½ cup finely ground Crunchmaster Multi-Seed Crackers Rosemary & Olive Oil
  • 1 – 7 ounce round of brie
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • Crunchmaster Multi-Seed Crackers Rosemary & Olive Oil

Directions:

1. Combine cranberries, sugar and water in a small saucepan and bring to a boil over high heat. Reduce heat and boil gently for 10 minutes stirring occasionally and gently mashing the cranberries with the back of a spoon. Let cool.

2. Put the flour, egg and cracker crumbs on individual dinner plates. Coat the brie first in the flour, then the egg and finally the cracker crumbs, making sure it is completely coated.

3. Heat the olive oil and butter in a medium skillet over medium heat. When the butter is melted and the oil is hot, add the brie and cook for about 2 minutes per side or until golden brown.

4. Place the brie on a serving plate and top with the cranberries. Serve with crackers.

For more gluten-free holiday recipes, tips and giveaways:

Visit Gluten-Free Holiday Central


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